I absolutely love eggplant parmesan, but I didn't know it until a few years ago when I finally gave it a try. The first time I tried it, I ordered it at a restaurant and I swear they gave me a whole eggplant!! I think it fed me for a week! I tried my hand at it a few times and It always turns out ok, but never as good as it is at a restaurant.

I also love soup. Buffalo winters can be pretty cold, so there is nothing more comforting than a bowl of soup to warm me up! When I found this recipe on Elizabeth's Edible Experience, I flagged it and planned to make it ASAP. Tonight was the night. I can't believe how quick and easy this meal was. And it was delicious!! This recipe is a keeper and will find it's way into my winter meal rotation!

I made a few minor changes, however, but only because I couldn't find the sauce pouch that she used in her recipe. I also used homemade chicken stock that I had in the fridge instead of canned. You can use vegetable stock instead to make this vegetarian.

3 tablespoons Extra Virgin Olive Oil

1 small Eggplant, thinly sliced and cut into half moons

1/2 cup Onion, chopped (I used a whole small onion)

1 pouch Bertolli Premium Summer Crushed Tomato & Basil Pasta Sauce (I couldn't find this so I used a can of tomato sauce doctored up with some basil, parsley, garlic powder, and red pepper flakes)

1 can Chicken Broth (I used 2 cups of homemade broth)

1 Rind of Parmigiano-Reggiano Cheese

1/2 cup Shredded Mozzarella Cheese

2 tablespoons Italian Seasoned Bread Crumbs

2 tablespoons Parmesan Cheese, grated

Heat olive oil in a nonstick skillet over medium-high heat and add the eggplant, stirring occasionally, for about 5 minutes. Add the onion, salt, and pepper and cook until the onions and eggplant are golden and tender. Stir in the sauce and the stock. Add the rind of parmesan to thicken. Bring the soup to a boil over high heat and then reduce to low and simmer for about 5 minutes, or until thickened.

Place 2 oven proof soup bowls on a cookie sheet and fill with soup. Top each bowl with parmesan cheese and breadcrumbs. Broil for about 2 minutes or until the top is golden brown and melted.

*I don't have oven-safe soup crocks, so I put the soup in a large dutch oven/casserole dish before putting it in the broiler. It still worked just fine!